Address: 428 White Top Rd, Middleburg, PA 17842
Establishment No.: m09832
USDA Inspection Report: 29 Oct 2010
Violation: 416.13(c), 416.3(a), 416.3(c), 416.4(a), 416.4(b)
Citation: At approximately 0600, while performing ISP code 01B02 (pre-operational sanitation), I found the following noncompliances: 1. In the wash room of the kill floor, the ladder used for trimming and washing carcasses, was in an insanitary condition. The unit had product residue (fat, grease) from the previous days production. Residue was located on the treads and the sides of the ladder. 2. On the kill floor the underside of the gut buggy had product residue (fat, grease), from the previous production day. 3. Two of the inedible barrels on the kill floor were found to have product residue (fat, meat) from previous days production. Also anither barrel was observed that had a whole in the bottom. Mr. [redacted] was informed of the kill floor noncompliances. 4. In the processing room the first patty machine as you enter the door, had product residue on the plate of the unit. This residue was from previous production. 5. Five edible barrels were found to have residue (fat, meat) from previous production on the insides. 6. Two inedible barrels were found that had holes in the bottom of the barrels. Mr. [redacted] was informed of the kill floor noncompliances and Mr. [redacted] was informed of the nmoncompliances in the processing room. Items 1, 4, and 5 are product contact surfaces, 2,3, and 6 are non- product contact surfaces. USDA Tag B37853317 was used for the ladder, unit was tagged at 0602 and released at 0615 hours. All other items were cleaned in my presence. This is a violation OF 9cfr 416.3(a),(c), 416.4(a),(b), 416.13(c), and your own SSOP. This document serves as written n notification that your failure to comply with regulatory or administrative action could result in additional regulatory or administrative action.
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOPís.
416.3(a) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in sanitary condition so as not to adulterate product.
416.3(c) Receptacles used for storing inedible material must be of such material and construction that their use will not result in the adulteration of any edible product or in the creation of insanitary conditions. Such receptacles must not be used for storing any edible product and must bear conspicuous and distinctive marking to identify permitted uses.
416.4(a) All food-contact surfaces, including food-contact surfaces of utensils and equipment, must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product.
416.4(b) Non-food-contact surfaces of facilities, equipment, and utensils used in the operation of the establishment must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product.